Food Processing and Product Development
Processing
- Plant layout and production flow
- Equipment and instrumentation
- Unit operations
- Sanitary equipment
- Automated controls and record keeping
- Production scheduling
- Lean manufacturing practices
Product development
- Concept and development
- Ingredients
- Sensory Analysis
- Packaging
- Product costing
- Scaling up/Plant layout
- Managing proprietary information
Content in each module is presented as pre-recorded videos. Each video is followed by a short 10-question exam. To successfully complete the program attendees must pass each exam with a score of 90% or higher. Each attendee successfully completing the course will receive a certificate from the University of Nebraska Food Processing Center